CHRISTMAS DAY £89 per person AMUSE-BOUCHE Whipped goat’s cheese with prosciutto, fig chutney and red currants (v) STARTERS Smoked salmon with beetroot, vodka crème fraîche and toasted rye bread French onion soup with a Gruyère and chive croûte and toasted focaccia (v) Pan-seared scallop and king prawn served in the shell with celeriac, samphire, and a garlic and rosemary crumb Chicken, ham hock, and tarragon terrine served with spiced pear chutney and toasted brioche Baked Camembert with harissa honey with crudités and toasted focaccia (v) ROASTS All are served with garlic and thyme roasted potatoes, broccoli, curly kale, honey-roasted carrots and parsnips, pigs in blankets, Yorkshire pudding and gravy Slow-roasted turkey breast with cranberry sauce Thyme and rosemary roasted topside of beef Italian-style roasted porchetta with rosemary, thyme, garlic and sage Vegetarian nut roast served with roast potatoes, broccoli, kale, honey-roasted carrots, parsnips, and gravy (vg) MAINS Roast butternut squash risotto with roast chestnuts, sage and Parmesan (v) Herb-crusted roast cod with sweet potato mash, green beans wrapped in prosciutto and red wine sauce Homemade smash burger with lettuce, red onion, gherkins, Monterey Jack cheese, and baconnaise in a brioche bun Chicken burger with lettuce, red onion, gherkins, Monterey Jack cheese, and sriracha mayonnaise in a brioche bun Battered haddock with tartare sauce, minted crushed peas, chips, and lemon SIDES Pigs in blankets with Guinness ketchup £8.00 Truffled cauliflower cheese (v) £7.00 Sautéed Brussels sprouts with crispy bacon and pecans (v) (n) £6.00 Sausage, sage, and onion balls £8.00 Crispy winter slaw with apple and pomegranate (v) £5.00 DESSERTS Christmas pudding with rum and raisin ice cream (v) Sticky toffee pudding with miso caramel sauce and vanilla ice cream (v) Dark chocolate brownie with white chocolate ice cream, brandy-macerated cherries and crushed pistachio (v) (n) British cheese board with Tunworth, Long Clawson Blue Stilton, Wookey Hole cave-aged Cheddar, crackers, caramelised onion chutney, grapes, and celery (£5 supplement when chosen as dessert or £12 as a separate course) (v) Selection of sorbets (vg) PETIT FOURS Mince pie cream profiteroles with brandy sauce (v)

TWO COURSES £25THREE COURSES £29STARTERSWarmed pretzel roll with mustard and pickles (VG)Smoked trout with fennel, apple and beetroot saladSpeck, potato and Swiss cheese croquette with honey mustard dipMAINSAlpine Beef Burger - smash burger with hash brown bites, crispy bacon,raclette cheese, lettuce, red onion, gherkins and alpine sauce in a brioche bunConfit pork belly with creamy mash, sauerkraut, apple compote and beer sauceSmoked tofu and mushroom goulash with kale, rice and Tenderstem broccoli (vg)SIDESTruffled mac and cheese with raclette cheese and dried figs (v) £7.00Cheesy garlic focaccia bread (v) £6.50Halloumi fries with harissa yoghurt sauce (v) £7.00Chunky chips (v) | Fries (v) | Rosti bites (v) £5.00Mixed leaf salad (vg) £5.00Roast broccoli in garlic, thyme and lemon butter (v) £5.00DESSERTSCaramelised pears with vegan vanilla ice cream and crushed hazelnuts (n) (vg)Sticky toffee pudding with miso caramel and salted caramel ice creamTriple chocolate brownie with vanilla ice cream (v)